EP0547108B1 - Procede pour ameliorer le gout des aliments pour chats - Google Patents

Procede pour ameliorer le gout des aliments pour chats Download PDF

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Publication number
EP0547108B1
EP0547108B1 EP91915895A EP91915895A EP0547108B1 EP 0547108 B1 EP0547108 B1 EP 0547108B1 EP 91915895 A EP91915895 A EP 91915895A EP 91915895 A EP91915895 A EP 91915895A EP 0547108 B1 EP0547108 B1 EP 0547108B1
Authority
EP
European Patent Office
Prior art keywords
dry
flavor
palatability
phosphoric acid
food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP91915895A
Other languages
German (de)
English (en)
Other versions
EP0547108A1 (fr
EP0547108A4 (en
Inventor
Dennis L. Gierhart
William Charles Hogan
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Applied Food Biotechnology Inc
Original Assignee
Applied Food Biotechnology Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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Application filed by Applied Food Biotechnology Inc filed Critical Applied Food Biotechnology Inc
Publication of EP0547108A1 publication Critical patent/EP0547108A1/fr
Publication of EP0547108A4 publication Critical patent/EP0547108A4/en
Application granted granted Critical
Publication of EP0547108B1 publication Critical patent/EP0547108B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/42—Dry feed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/26—Compounds containing phosphorus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/805—Pet food for dog, cat, bird, or fish

Definitions

  • This invention generally relates to a method of increasing the palatability of an extruded dry cat food composition, in which method a palatability enhancer is applied topically to the composition.
  • the invention relates to a method which involves the application of a dry or liquid flavor composition or coating.
  • the flavor composition provides maximum palatability at low application levels.
  • Dry and semi-dry products are generally preferred because they are more nutritional, easier to package, more convenient to use, and less costly to produce.
  • many animals, particularly cats, are picky eaters which require a high degree of palatability. There is a continuing need, therefore, to produce more palatable food which has a low moisture content.
  • Phosphoric acid, coated onto the surface of a dry cat food has been shown to be a palatability enhancer.
  • U.S. Patent 3,679,429 discloses a method for improving palatability of dry cat food by coating pellets of the food with fat and one of the following flavor enhancing acids: 0.05% to .3% hexamic, .35% to 1.0% phosphoric, or .5% to 1.0% citric.
  • U.S. Patent 3,930,031 discloses improving the palatability of semi-dry and dry cat food by coating the food with a synergistic mixture of phosphoric acid and citric acid wherein the coating provides at least 0.5% by weight phosphoric acid.
  • Palatability of dry pet food may also be enhanced by the application of flavors.
  • liquid flavors are normally applied separately from phosphoric acid, because liquid phosphoric acid is corrosive and difficult and hazardous to handle.
  • the use of phosphoric acid and flavors as liquid palatability enhancers generally requires separate holding tanks and application systems.
  • a liquid flavor formula containing greater than about 5% phosphoric acid is highly destructive to the flavor components, thus dramatically decreasing the effectiveness of a liquid flavor when present at levels where the acid could effect cat food palatability.
  • US Patent 4 277 511 discloses sweetener compositions which may contain various phosphates to accelerate manifestation of sweetness and to reduce the time for which after-taste persists.
  • EP-A-0 316 293 discloses compositions for treating the freshly cut surfaces of edible plant parts, which compositions include a metal ion sequestrant which may be an alkali metal acid polyphosphate.
  • compositions employed according to the method of the present invention comprise dry pet food flavor or coating compositions that provide maximum palatability at low application levels. Such dry flavor or coating compositions exhibit excellent flow properties, while providing both flavor and an acidic taste in a single composition.
  • the dry combination of a flavor with an acid buffer or an acid buffer/organic acid combination exhibits significant production and application benefits. Additionally, the present invention may employ a dry combination that significantly beats a dry flavor applied separately from phosphoric acid.
  • Liquid flavor or coating compositions for use in accordance with the invention can do the same as above, and also minimize water addition, contributing to improved microbial stability and lower energy costs for drying.
  • a method of increasing the palatability of an extruded dry cat food composition comprising topically applying to said cat food a palatability enhancer composition comprising from about 0.1 to 99% by weight of sodium acid pyrophosphate, in sufficient quantity to deposit from about 0.05 to about 2.0% of said sodium acid pyrophosphate, by weight of the food composition.
  • a dry, extruded, cat food having a coating thereon, said coating comprising sodium acid pyrophosphate.
  • the present invention involves liquid and dry palatability enhancer compositions for dry pet foods.
  • these palatability enhancers may be used with or without flavors.
  • the flavor compositions according to the invention include at least one flavor combined with at least one acid buffer; the flavor compositions may also optionally include at least one organic acid.
  • Palatability enhancers according to the invention are a coating or layer applied onto the surface of a basal food composition. These enhancers are not intended to be mixed into the basal food, nor are they acidulents, i.e., they are not applied in amounts enough to acidify the basal food.
  • Flavor typically refers to meat and cheese flavorings, and includes digests. Pyrophosphate gives equivalent palatability at lower application levels and at a higher surface pH than phosphoric acid. This may be a nutritional benefit. Furthermore, SAPP works in a liquid and dry form, yet the pH effect is much less pronounced than that obtained by phosphoric acid.
  • Organic acid refers to at least one of the group selected from citric, tartaric, fumaric, lactic, acetic, formic, and hexamic acids.
  • the preferred organic acid is citric acid, and typically comprises about 0.05% to about 98% of the flavor composition and 0.01% to about 2.5% of the food composition.
  • Basal composition refers to the dry pet food to which the palatability enhancer or flavor composition is added.
  • the basal composition typically includes at least one of the following: poultry or beef by-products; vegetable protein meals; animal proteins; animal tissue or meals; grains, such as corn, milo, alfalfa, wheat, soy, and the like; carbohydrates; fat, e.g., tallow; minerals; vitamins; and preservatives. It is intended that the invention is not to be limited to any specific recitation of food ingredients, or to any additives other than the palatability enhancer compositions according to the invention.
  • Preferred basal compositions are those that are commercially sold, and are nutritionally balanced.
  • the pet food is typically in bite size or pellet form of any shape.
  • Coating refers to the topical deposition of the palatability enhancer or flavor composition onto the surface of the basal composition, such as by spraying, dusting, and the like.
  • the flavor composition of the present invention may be coated onto the basal composition before, after, or as part of a fat coating, if applied. It is preferred, although not required, that the flavor composition of the present invention is coated onto the basal composition uniformly or that uniform distribution of the flavor composition is achieved, i.e., by repeatedly tumbling the coated pet food. One or more coats may be applied. A particular sequence of coats is not critical to the practice of the invention.
  • An embodiment of the invention includes the use of liquid or dry SAPP as a coating for dry pet food without the inclusion of a flavor.
  • SAPP comprises about 0.05% to about 2.0% by weight of the pet food.
  • the application of low levels of dry SAPP (as little as .25% by weight of the pet food) is superior or equivalent to much higher application levels of phosphoric acid.
  • Liquid SAPP is greatly superior to phosphoric acid.
  • Another embodiment of the invention includes the use of dry or liquid SAPP as a coating for dry pet food in combination with a flavor. As shown in the examples, the application of SAPP and a flavor is superior to an equivalent amount of phosphoric acid and a flavor.
  • Another embodiment of the invention includes the use of liquid or dry SAPP as a coating for pet food, with or without the inclusion of a flavor, but in combination with an organic acid.
  • SAPP comprises about 0.05% to about 2.0% by weight of the pet food
  • the organic acid comprises about 0.01% to about 2.0% by weight of the pet food.
  • Another embodiment of the invention includes the use of dry or liquid SAPP as a coating for dry pet food in order to supplement phosphoric acid.
  • SAPP enhances the palatability of pet food coated with phosphoric acid.
  • Kibbles for example, uncoated extruded basal cat food obtained from a pet food manufacturer, are typically placed in a convenient container for mixing, such as a small cement mixer, tub or coating drum.
  • a fat such as lard, critical animal fat or beef tallow, is heated to about 160°F and sprayed onto the cat food in any convenient manner to obtain a coating of the kibbles.
  • the coating need not be a continuous layer yet any reasonable sample preferably exhibits a uniformity of coating.
  • the cat food should be mixed during and for a few minutes after spraying the fat to improve uniformity of the coating, although a uniform coating is not required. After the fat is applied, it cools quickly and acts as an imperfect barrier to other compounds that are applied following fat coating.
  • a flavor may be applied as either a dry powder or a liquid.
  • a liquid flavor is typically sprayed on while the product is mixing.
  • a dry flavor is typically dusted on, preferably through a mesh screen to make the application more uniform on the kibbles, while the product is mixing.
  • a flavor could be mixed with the fat and applied concurrently.
  • test data tabulated in the examples is derived from the industry standard two bowl comparison. Each animal is presented with two bowls of food, each containing a measured amount of one of the test rations. The amount of food eaten is measured. A direct comparison of two rations gives a reliable indication of relative palatability.
  • C.R. consumption ratio
  • Tests A-D compare compositions according to the invention containing sodium pyrophosphate to phosphoric acid; Test E compares a SAPP composition to SAP; Test F tests the addition of SAPP to a conventional palatability enhancer; Test G tests the addition of a SAPP composition to a conventional flavor.
  • liquid phosphoric acid was used in an amount which is typically used commercially.
  • Test A shows that liquid SAPP is strongly preferred over liquid phosphoric acid.
  • Tests B-C show that low levels of dry SAPP are equal to or better than liquid phosphoric acid.
  • Test D shows that very low levels of dry SAPP and an organic acid are equal to or better than liquid phosphoric acid.
  • Test E shows that dry SAPP and an organic acid are equal to or better than dry SAP.
  • Test F shows that a typical phosphoric acid palatability enhancer composition is improved by the addition of dry SAPP.
  • Test G shows that a dry SAPP and organic acid composition is improved by the addition of a flavor.
  • Comparison G shows that a liquid SAPP and organic acid composition is strongly preferred over phosphoric acid, when both are combined with a liquid flavor.
  • Comparison H shows SAPP to be more effective than SAP.
  • Comparison I shows that lower levels of SAPP in a dry composition including an organic acid and flavor works very effectively vs. 0.9% phosphoric acid and a flavor.

Claims (4)

  1. Méthode d'augmentation de la sapidité d'une composition alimentaire extrudée sèche pour chats, consistant à appliquer topiquement,audit aliment pour chats,une composition améliorant la sapidité, caractérisée en ce que la composition comprend 0,1 à 99%, en poids, de pyrophosphate acide de sodium, en une quantité suffisante pour déposer 0,05 à 2,0% dudit pyrophosphate acide de sodium, en poids, de la composition alimentaire.
  2. Méthode de la revendication 1, où le pyrophosphate acide de sodium est concurremment appliqué avec un acide organique en une quantité suffisante pour déposer 0,01 à 2,5% dudit acide organique, en poids, de la composition alimentaire.
  3. Méthode de la revendication 2, où un agent aromatisant est également concurremment déposé avec ledit pyrophosphate acide de sodium et ledit acide organique.
  4. Méthode selon la revendication 3, où l'acide organique est l'acide citrique.
EP91915895A 1990-09-04 1991-08-28 Procede pour ameliorer le gout des aliments pour chats Expired - Lifetime EP0547108B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US577114 1990-09-04
US07/577,114 US5186964A (en) 1990-09-04 1990-09-04 Flavor composition for pet food
PCT/US1991/006150 WO1992003931A1 (fr) 1990-09-04 1991-08-28 Composition d'arome pour aliments pour animaux domestiques

Publications (3)

Publication Number Publication Date
EP0547108A1 EP0547108A1 (fr) 1993-06-23
EP0547108A4 EP0547108A4 (en) 1993-09-15
EP0547108B1 true EP0547108B1 (fr) 1996-06-19

Family

ID=24307335

Family Applications (1)

Application Number Title Priority Date Filing Date
EP91915895A Expired - Lifetime EP0547108B1 (fr) 1990-09-04 1991-08-28 Procede pour ameliorer le gout des aliments pour chats

Country Status (11)

Country Link
US (1) US5186964A (fr)
EP (1) EP0547108B1 (fr)
JP (1) JP2962829B2 (fr)
AT (1) ATE139415T1 (fr)
AU (1) AU8496291A (fr)
CA (1) CA2090968C (fr)
DE (1) DE69120421T2 (fr)
DK (1) DK0547108T3 (fr)
ES (1) ES2090348T3 (fr)
GR (1) GR3020862T3 (fr)
WO (1) WO1992003931A1 (fr)

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US6261591B1 (en) 1999-02-09 2001-07-17 Ralston Purina Company Method for reducing hip joint laxity
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US20110027417A1 (en) * 2009-07-31 2011-02-03 Patrick Joseph Corrigan Process for Dusting Animal Food
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WO2012080494A1 (fr) 2010-12-16 2012-06-21 Specialites Pet Food Procédé de production d'aliments secs particulièrement appétissants pour chats
JP2016503296A (ja) 2012-11-05 2016-02-04 ネステク ソシエテ アノニム 風味付き飲料水及び動物の水分補給を改善するための方法
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JP6712603B2 (ja) 2015-02-16 2020-06-24 マース インコーポレーテッドＭａｒｓ Ｉｎｃｏｒｐｏｒａｔｅｄ かみ合うキブル
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Also Published As

Publication number Publication date
DE69120421T2 (de) 1996-11-28
CA2090968A1 (fr) 1992-03-05
US5186964A (en) 1993-02-16
DE69120421D1 (de) 1996-07-25
JPH06500691A (ja) 1994-01-27
EP0547108A1 (fr) 1993-06-23
ATE139415T1 (de) 1996-07-15
WO1992003931A1 (fr) 1992-03-19
ES2090348T3 (es) 1996-10-16
GR3020862T3 (en) 1996-11-30
JP2962829B2 (ja) 1999-10-12
CA2090968C (fr) 2002-01-08
DK0547108T3 (da) 1996-09-09
AU8496291A (en) 1992-03-30
EP0547108A4 (en) 1993-09-15

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